Fondant for Cakes, Baking etc.
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Grains, Breads and Baking
Forum Discription: A place to discuss breads and grains in general, and also for baking projects that don't have a particular country or region..
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=880
Printed Date: 26 March 2026 at 21:11
Topic: Fondant for Cakes, Baking etc.
Posted By: TasunkaWitko
Subject: Fondant for Cakes, Baking etc.
Date Posted: 13 October 2010 at 13:43
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Marshmallow Fondant  By Kiele Briscoe
From http://www.allrecipes.com - www.allrecipes.com Cook Time: 1 Minute "Made with mini marshmallows, this tasty rolled fondant is easier than a traditional boiled fondant." Ingredients: 1/4 cup butter Directions: 1. Place the butter in a shallow bowl, and set aside. 2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff. 3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes. 4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
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Replies:
Posted By: TasunkaWitko
Date Posted: 22 October 2010 at 14:22
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i came across a few suggestions from reading up on this:
some folks say that crisco works better than butter, i am guessing for texture reasons (and maybe colour, if they want pure white for something?)
some also say that marshmallow cream woks better than futzing around with the regular marshmallows.
also, when you use fondant on a cake etc., you want to have a light, thin layer of frosting underneath for the fondant to stick to. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: TasunkaWitko
Date Posted: 18 October 2011 at 12:51
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here are a few examples of cakes my wife has done with this easy-to-make fondant. nothing fancy, but each time she does one, she's getting better.
here in the background of http://foodsoftheworld.activeboards.net/our-house-enchiladas_topic1238.html - our house enchiladas , you can see my 40th birthday cake:
 and here is one that she made for the 20th birthday of a family friend:
  happy birthday, reece!
 and here's the one that she did for our #4 son roger's 9th birthday:
   i'll post more as she makes them..... ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |